Chemical constituents, antioxidant and hepatoprotective properties of ethanol extract from Artemisia japonica Thumb. Leaves

Abstract

The tender leaves of Artemisia japonica Thumb. are often used as vegetables and tea in China. They also used as a traditional Chinese medicine for the treatment of liver disease. However, the identity of components responsible for health benefits remains unclear. The present study aimed to investigate the antioxidant and hepatic protective effects of a 60 % ethanol extract of Artemisia japonica Thumb. leaves (AJLEE). Total phenol content of AJLEE was determined using Folin Ciocalteau Method and it was calculated to be 123.142 ± 8.441 mg GAE/g. AJLEE shows remarkable antioxidant activity in vitro; pretreatment at 150 µg/mL can almost completely eliminate H2O2-induced ALM12 cell death. Moreover, AJLEE at a dosage of 400 mg/kg exhibits a strong hepatic protective effect against α-naphthylisothiocyanate (ANIT)-induced liver injury though the upregulation of genes for the antioxidant enzymes Sod1, Cat, Gpx4 and Ho-1, while decreasing the level of MDA. These properties of AJLEE may be attributed to the existence of abundant phenolic acids, flavonoids and coumarins, identified by UPLC/QTOF-MS as chlorogenic acid, isochlorogenic acid A, 7-methoxycoumarin and quercetin, apigenin and luteolin glycoside derivatives. Our data support the use of Artemisia japonica leaves as functional tea and food additives to improve human health.

Keywords

• Artemisia japonica Thumb.
• Polyphenols
• Antioxidant
• Reactive oxygen species
• Hepatic protection